Portland, Oregon, chef Gabriel Rucker (an F&W Best New Chef 2007) swears by the heirloom tomatoes from Viridian Farms (viridianfarms.com). Here, Rucker arranges the tomatoes under a salad of sweet grilled peaches with radicchio and tangy feta cheese. More Tomato Recipes

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Gabriel Rucker
August 2008

Gallery

Credit: © Lucy Schaeffer

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan of boiling salted water, blanch the basil until just wilted. Drain the basil, run under cold water, then squeeze dry; transfer to a blender. Add 1/4 cup of the oil and puree; season with salt and pepper.

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  • Preheat a grill pan. Toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill over high heat, turning once, until the peaches are lightly browned, 3 minutes; let cool. Transfer the peaches to a bowl. Add the lemon juice and the remaining 1 tablespoon of oil and toss. Add the radicchio, red onion and feta, season with salt and pepper and toss.

  • Arrange the tomatoes on a platter and mound the peach-and-radicchio salad on top. Drizzle the salad with the basil oil and serve immediately.

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